3 lbs bone-in beef short ribs (or about 2.5 lbs boneless)
Salt and freshly ground black pepper
2 tbsp olive oil
1 onion, finely diced
2 carrots, finely diced
2 celery stalks, finely diced
4 garlic cloves, minced
2 tbsp tomato paste
1 1/2 cups dry red wine
1 can (14 oz) crushed tomatoes
2 cups beef broth
2 bay leaves
A few sprigs fresh thyme
For the Parmesan Bechamel
4 tbsp butter
1/4 cup all-purpose flour
3 cups whole milk, warmed
1 cup grated parmesan
1/4 tsp freshly grated nutmeg
Salt and white pepper, to taste
To Layer
4 to 5 large potatoes (Yukon Gold or russet), sliced into paper-thin, lasagna-wide sheets on a mandoline or turning slicer
2 cups shredded mozzarella
1 cup grated parmesan
Chopped fresh parsley, to finish
Directions
Braise the short ribs: Pat the short ribs dry and season well with salt and pepper. Heat the olive oil in a Dutch oven over medium-high and sear the ribs on all sides until deeply browned, then set aside.
Lower the heat to medium and add the onion, carrots, and celery. Cook until softened, 6 to 8 minutes, then stir in the garlic and tomato paste and cook 1 minute more.
Pour in the red wine, scraping up the browned bits, and simmer until reduced by half. Add the crushed tomatoes, beef broth, bay leaves, and thyme. Return the ribs to the pot, cover, and braise at 325F for about 3 hours, until fall-apart tender.
Remove the ribs, discard the bones and bay leaves, and shred the meat. Simmer the braising liquid on the stovetop until thickened into a rich sauce, then fold the shredded meat back in. Season to taste.
Make the parmesan bechamel: Melt the butter in a saucepan, whisk in the flour, and cook 1 to 2 minutes. Gradually whisk in the warm milk and cook, stirring, until thick enough to coat a spoon. Off the heat, stir in the parmesan and nutmeg; season with salt and white pepper.
Slice the potatoes paper-thin into long, wide sheets. For sturdier layers, blanch the potato sheets in salted boiling water for 1 to 2 minutes until just pliable, then drain and pat dry.
Assemble: Spread a little bechamel in the bottom of a 9×13 baking dish. Lay down a layer of potato sheets to cover, then spread with braised short rib, a layer of bechamel, and a sprinkle of mozzarella and parmesan. Repeat the layers, finishing with potato, bechamel, and a generous blanket of mozzarella and parmesan on top.
Bake at 375F for 45 to 55 minutes, until the potatoes are tender when pierced and the top is golden and bubbling. Cover with foil if it browns too fast.
Let it rest 15 to 20 minutes so the layers set and slice cleanly, then shower with chopped parsley and serve in squares, just like lasagna.
"Posagna" = potato meets lasagna: paper-thin potato sheets stand in for the noodles, layered with red wine braised short rib, parmesan bechamel, mozzarella and parmesan, then baked until golden. Created by Solmaz Saberi (@solsnack, SOLSNACK on Substack). The reel's caption was a 'comment POSAGNA and I'll send you the recipe' teaser and the full written recipe is DM-gated (not published on her Substack as of posting), so the method and amounts here were reconstructed from the video and caption. Via Instagram: https://instagram.com/reel/Da5cdJQN5AR
